Here’s an easy watermelon recipe for my #InstaWeanTeam challenge. It’s a watermelon, mint and mango salad. All it involves is a little chopping, and you’re done! Everything is raw and ready to eat.
4 1 inch cubes of watermelon
3 fresh mint leaves
1/2 mango slice
Chop the mint leaves finely
Cut the watermelon cubes into 1/4 inch slices
Cut mango into 1/4 inch squares
Mix all ingredients together and serve
Full Plate Details
Boiled white sweet potato
Rice & peas
Looking for something light and refreshing to eat? This Strawberry Quinoa salad is earthy with a splash of sweet. You can eat it like this, or add extra dressing of your choice.
200g cooked organic whole grain Quinoa (I used box directions)
7 strawberries cut into ¼ inch thick slices
Juice from ½ squeezed lemon
½ cup raisins
2 cups chopped baby kale mix
Combine all ingredients in a large bowl
Mix and serve
I have made this about 4 or 5 times since this initial first try, and I have changed the ingredients every single time. I have added bread crumbs, flax seeds, spinach, zucchini, beans, carrots and loads more. The possibilities are endless. Stay tuned for many variations of this tasty recipe.
This one is dairy free, pasta free and meat free.
1/2 onion (chopped)
Black pepper (optional)
1 can organic tomatoes (blend them)
Handful of chopped mushrooms
Preheat oven at 400 degrees
Blend your tomatoes & set aside
Cut eggplant into 1/2 inch slices horizontally and set aside
Coat baking dish with tomato puree
Place a layer of eggplant slices
Place a layer of tomato puree
Place a layer of chopped onions
Place a layer of chopped mushrooms
Repeat until you reach the top of the dish!
Cover with foil and place in oven for 40 minutes
Remove foil and put back in oven for another 10-15 minutes
Keep an eye on it, as the top layer may get dark around the edges
Remove, let cool, cut & serve!
I used a square baking dish. For a lasagna dish, you’ll need larger portions.
For a larger dish, cut eggplant vertically.
More photos coming soon.
Experiment with ingredients. Add carrots or spinach, zucchini, sliced tomatoes and more
½ head of cauliflower (chop or grind)
Oregano spice (optional)
Lemon pepper spice (optional)
1 cup green beans cut 1 inch wide
1 teaspoon Coconut oil
1/4 onion (chopped)
Preheat stovetop to medium heat
Add coconut oil
Add all ingredients and stir constantly for 5 minutes, or until soft
6 frozen dark sweet cherries
10 frozen blackberries
6 frozen blackberries
Handful of spinach
½ small mango slice
Almond milk (to achieve desired consistency)
Combine ingredients and serve immediately
Full Plate Details
Power Berry Smoothie
Pasta combined with corn, chicken, gravy and bell peppers